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Nutmeg Pancakes with Lemon-Spiked Berries
Nutmeg Pancake with Lemon-Spiked Berries
Cook Time 3 to 4 minutes
Prep Time 10 minutes
YIELD Makes 6 servings
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INGREDIENTS
| 1 | cup all-purpose flour |
| 2 | tablespoons sugar substitute,* divided |
| 1 | teaspoon baking powder |
| 3/4 | teaspoon ground nutmeg |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1‑1/3 | cups nonfat buttermilk |
| 1/4 | cup cholesterol-free egg substitute |
| 2 | tablespoons canola oil |
| 2 | cups sliced strawberries |
| 2 | teaspoons finely grated lemon peel |
PREPARATION:
- Combine flour, 1 tablespoon sugar substitute, baking powder, nutmeg, baking soda and salt in small bowl. Combine buttermilk, egg substitute and oil in another small bowl. Add to flour mixture; stir just until moistened.
- Lightly spray nonstick griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until top is covered with bubbles and edge is slightly dry. Turn; continue cooking until done.
- Meanwhile, combine strawberries, 1 tablespoon sugar substitute and lemon peel in medium bowl. Serve berries over warm pancakes.
This recipe appears in: Pancakes & Waffles
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pancake with 1/3 cup strawberry mixture |
| Fiber | 2 g |
| Carbohydrate | 23 g |
| Cholesterol | 2 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 30 % |
| Calories | 162 |
| Protein | 5 g |
| Sodium | 361 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Fruit | 1 |
| Starch | 1 |
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